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Berkshire Hudson Valley Reader Submitted

Drinks

Green Tea Mar-tea-ni

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Cynthia Gold/Tea Sommelier
Boston Park Plaza Hotel
Boston, MA

Infused Vodka
1 liter vodka (4 1/4 cups), preferably Absolut brand
1/2 cup loose green tea leaves (Dragonwell Chinese or Sencha Japanese recommended)
1/4 cup dried peaches or apricots, diced 1/4 inch
1/4 cup dried quince, diced 1/4 inch (may substitute dried apples)
1 handful dried mallow or chrysanthemum blossoms
1 vanilla bean, split

Martini
2 shots infused Vodka
splash of Peach Schnapps
slices of dried peach or apricot or
dried cranberries, for garnish

Infused Vodka
Place the room temperature vodka in a large glass or ceramic container. Add the tea leaves, dried peaches, quince, and mallow. Scrape flecks of the vanilla bean into the liquid. Set aside.

After 30 minutes, begin tasting the infusion. If the flavors have not developed, let the mixture sit for another 15 minutes. Continue this process until the infusion reaches a satisfactory concentration. Strain well, at least twice, through multiple layers of cheesecloth or coffee filters. If the vodka is to be consumed within a week, bits of dried fruit or vanilla bean can remain in the infusion. For longer storage, keep straining until the liquid is completely clear. The infusion can be stored, chilled or at room temperature, for several months.

Martini
Fill a cocktail shaker with ice. Add the infused vodka and Peach Schnapps. Shake, and then strain into a chilled martini glass. Garnish with a slice of dried peach, dried apricot, or a few dried cranberries.